Français English
Français English

GRANDES MISES

MOULIN-À-VENT 2017

MOULIN-À-VENT 2017

click on one of the vintages below for further information
2021 - 2022

Grape varietal

Gamay Noir with with juice.


Tasting notes

Intense red in colour with ruby highlights.

Bold nose with notes of well-integrated oak. Next come aromas of black fruit, blueberry, spicy and floral notes, such as iris and peony.

Full-bodied on the palate with flavours of black fruit which echo the nose. Elegant hints of oak and lovely acidity enliven this wine. Solid tannins. A touch of sucrosity on the finish and nice length.


Serving suggestions

Best decanted and served at a temperature of 14° to 16°C. (57-60°F.) to discover the aromatic intensity of this wine.


Food and wine pairing

It is perfect with red meats, grilled, roasted or even marinated and strong cheeses.


Ageing potential

This wine can be kept for more than 5 years.


Origins

The appellation gets its name from the presence of an old windmill situated in the middle of the vineyard, which was used to mill grain until the mid 19th Century. The Moulin-A-Vent appellation stretches over the communes of Romaneche-Thorins and Chenas.


Terroir

The soil of Moulin-A-Vent is fairly shallow, permeable and rich in mineral elements especially manganese. Composed of pink-coloured brittle granite.


Vine and soil

From a rigorous selection of a single domaine sourcing. The vineyard benefits from all exposures except the North.

Age of vines: 50 years
Yield: 52 hectolitres / hectare
The vines are pruned “en gobelet” with sustainable farming methods.

The shallow, pink-brown soil is sandy and not very clayey, but clearly acidic, on variegated clays beyond 105 cm, then pebbles, then weathered granite.


Vinification and maturing

Handpicked on September 2017, the 22th, the Gamay grapes had exceptional concentration and were fully ripe.

Burgundy-style vinification, the grapes were 100% de-stemmed but not crushed, then placed in vat by gravity.

The fermentation maceration lasted 16 to 21 days with cap-punching, over-pumping and racking before pressing at the end of October.

The wine was aged in 2 to 3 year-old barrels for 18 months and then after 10 months in vat.